Saturday, September 12, 2020

Buffalo Mixed Nuts

Try these if you like a nice low carb kick of spice! 

Ingredients 
2/3 cup raw almonds 
2/3 cup raw pecans
2/3 cup raw walnuts
3 tbsp Frank's Hot Sauce, room temperature 
2 tbsp butter melted 
3/4 tsp salt 
1/2 tsp cayenne 
1/2 tsp garlic powder 

Directions 
Preheat the oven to 350F. Line a baking sheet with parchment paper. 

In a large bowl, mix all the nuts together. 
In a smaller bowl, mix the rest of the ingredients together. 
Pour over nut mixture and stir to coat well. 
Spread nuts in a single layer on the baking sheet. 
Bake about 12 minutes, stirring about every few minutes, until the nuts are just beginning to brown. Remove and allow to cool completely. Store in an airtight container.

Friday, September 4, 2020

Because you know you want it... Peach Cobbler!



PEACH COBBLER

1 stick butter (8 oz.)
3/4 cup sugar
3/4 cup flour
2 tsp. baking powder
pinch of salt
3/4 cup milk
2 cups slices peaches

Preheat oven to 350.  Melt butter in 9" square baking dish.  Mix sugar, flour, baking powder, salt, and milk.  Pour over the melted butter.  DO NOT STIR.
Arrange peach slices evenly onto batter.  DO NOT STIR.  Bake at 350 for 45-50 minutes.
Sometimes I make this with coconut sugar and whole wheat flour for a whole new deep dark taste sensation!
Keep this recipe handy... everyone is going to want it!

Saturday, August 22, 2020

Raspberry Zingers

Raspberry Zingers
Do yourself a favor and gather the ingredients for these beauties!  I recently got a craving for Zingers and went in search of a good homemade substitute.  This absolutely fits the bill!  They weren't any harder than making cupcakes either!


English Madeleine Cakes aka Raspberry Zingers!  These were so good. I stored them in an airtight container in the fridge and enjoyed them all week!  No need for a special pan... I just used a well-buttered muffin pan.

INGREDIENTS

Chia Berry Jam Recipe - makes about 1/2 cup jam
1-1/2 cups frozen berries, thawed (I recommend small berries)
2 TBSP real maple syrup
2 tsp chia seeds
1/4 tsp vanilla

Cupcakes
1 cup almond flour
1/4 cup coconut flour
1 tsp baking powder
1/2 tsp xanthan gum
1/4 cup melted butter
3 eggs
1/4 cup heavy cream
1 tsp apple cider vinegar
1 tsp vanilla
1/4 cup powdered sweetener
1/2 tsp salt

Topping
3/4 cup unsweetened shredded coconut
1 tsp powdered sweetener


INSTRUCTIONS

First make the chia berry jam and set aside.  It can be made ahead if you like.

Make the cupcakes:
Preheat oven to 350F.  Grease or butter cupcake tin.
Beat eggs in a stand (or hand) mixer) until fluffy.
Add butter, vanilla, apple cider vinegar, and cream to eggs and blend well.
Sift almond flour, coconut flour, and powdered sweetener in a large bowl.
Add baking powder, xanthan gum, and salt to the dry ingredient and mix well.
Pour wet ingredients into dry ingredients and fold together gently until just blended.
Fill muffin tins halfway.
Bake 13-15 minutes or until a toothpick inserted in the center comes out clean.
Allow cupcakes to cool for 5 minutes and then turn upside down on a wire rack to cool completely.

Mix the coconut and sweetener in a small bowl.

Assemble the Zingers:
Roll cupcakes in chia berry jam.  Coat the cakes all over but don't allow them cupcakes to sit in the jelly (they will get too wet).
Sprinkle with coconut.

NOTES:  For low carb, I prefer monk fruit with erythritol.  To make powdered sweetener, just whizz the granulated sweetener in a clean coffee grinder until powdery.


 




Saturday, July 25, 2020

Ham and Swiss on a Chaffle

I really wanted this flatbread panini but it was already past lunchtime and the panini bread was going to take longer than I wanted to spend... I was hungry now! So I decided to use chaffles for my bread. If you haven't tried a chaffle for breakfast yet, you really should. Basically, an egg and half a cup of shredded mozz, whisked together and poured into a waffle iron. It is really that simple. Anyway... I wanted a sandwich! So I present to you...

Ham and Swiss on a Chaffle

Mix up one batch of chaffles (two small chaffles)
When the first chaffle comes off the waffle iron, layer a slice of swiss, then a couple pieces of deli ham, a smear of dijon mustard, and two thin slices of granny smith apple.
When the next chaffle comes off... drop in on top!

Voila!

(Also, I didn't have brie which is called for in the panini recipe linked above, so I used Swiss!)

Basic Chaffle Recipe
1 egg
1/2 cup shredded mozzarella cheese

Whisk the egg. Add in mozzarella and stir to combine well. Pour half the batter (just over 1/4 cup) into a hot waffle iron. Cook a couple minutes. Remove chaffle. Repeat for second chaffle.


What are you eating? Whatever it is... Keep it Clean!

Sunday, June 28, 2020

#nosugar #nograins - How to Do it

Just a quick post to summarize my way of eating.  I started out "eating clean" which, for me, meant just eating food in its natural state, or close to it at least (minimally processed). Processed, pre-packaged food is my enemy, but I also know that life is real and sometimes it's hard and a lot of the time it's real hard, so I do buy some processed stuff... I just make sure it has really minimal number of ingredients and no added sugars or grains.  That means reading labels which is a total pain but once you've done it a while, you get a pretty good idea of what you can buy.

By switching to a clean eating life, I lost about 30 pounds.

About 18 months ago, I transitioned to no sugar, no grains. I had picked up a few pounds again (I had definitely strayed from my clean eating). It paid off quickly and I easily dropped the weight I'd picked up.  It's been easier to maintain this way of eating too... at least for me.  I eat fairly high protein, moderate fat (because of my age) and low carb.

Okay, I said I'd keep this brief, but I do need to tell you that planning and/or prepping meals ahead of time helps a lot!  Also having some easy go-to snacks helps, although I find I don't snack as much if I stay on course.  I try to do intermittent fasting (which just means eating only for 8 hours a day... no, not continuously) but some days that just doesn't happen.  So... typical day:

10 am Breakfast:  Buffalo Omelette
Prepare the filling. Put 2 ounces cream cheese and 1 TBSP blue cheese in a microwavable dish and heat for 30 seconds.  Stir in 1 tsp hot sauce.

Make the omelette.  Heat 1 TBSP butter in a skillet.  Whisk together 2 eggs and 1 TBSP water.  Add to skillet. Cook on medium (cook it slowly... don't let it brown). As the eggs start to firm up, add the filling to one side.  Allow to firm up a little more and then fold the other side over the filling. Cover with a lid and cook on low until cooked through.

Strawberry Shortcake!
Noon Lunch: Grilled Hamburger Salad
Grill a hamburger to desired doneness.  Place over a bed of shredded lettuce or greens of choice.  Add  a side of dill pickle slices and pickled red onion.  Garnish burger with sriracha mayo.  (Make your own by mixing 1/4 cup mayo with 1 tsp sriracha, more or less to taste.)
Dessert (not every day!): Strawberry shortcake

3 pm Snack: 2 slices manchego cheese and small handful of blueberries

5 pm Dinner:  Ranch chicken and roasted spring onions

Honestly, you can just mix this up in the way that works best for you.  The focus is on eliminating added sugar and grains.

Sometimes I only have cottage cheese for breakfast (because I like it!) if that's what I'm feeling.  I try to eat more at lunch so I don't eat as much in the evening as that works best for me.  But if I keep my protein up, I don't feel as hungry throughout the day anyway.  Don't eat treats every day, even ones with no sugar, no grains, but we all need them now and then, don't we?

For best results, follow my blog to get great recipes.  Or page back through the old ones to see what you've been missing.






Wednesday, June 24, 2020

So Easy Baked Beans

My mom used to make her baked beans in an earthenware crock in the oven on a low heat for hours.  They were unbelievably thick and rich!  I have come up with a quick way to replicate that flavor...

So Easy Baked Beans

3 or 4 slices bacon
1 small onion, roughly chopped
Hard to get a good pic of beans, but they taste amazing!
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 cup mixed frozen peppers, thawed and chopped
1/4 cup apple cider vinegar
2 TBSP honey
1/4 blackstrap molasses
6 oz can tomate paste
1/4 cup water

Preheat oven to 350F

Fry bacon on stove top in dutch oven (or oven safe pot) until browned and crispy.  Remove bacon and set aside.
Sauté onion in bacon grease until tender.
Roughly chop bacon and return to pot.
Add both cans of beans and peppers to the pot.
In a small bowl, mix together the apple cider vinegar, blackstrap molasses, honey, tomate paste and water.
Pour over bean mixture and stir to mix and coat well.

Cover tightly and bake for about one hour.



Monday, June 22, 2020

Coconut Macaroons... low carb!

 I love coconut and macaroons are the perfect low carb treat.  Just a few ingredients and you have yourself a great dessert or snack!

Coconut Macaroons
Bad pics of good food!

4 egg whites
1/4 cup granulated sweetener (I prefer Lakanto monk fruit sweetener)
1/4 cup almond flour
2 cups unsweetened coconut
1 TBSP coconut oil, softened
1 TBSP vanilla

Line a baking sheet with parchment paper.  Preheat oven to 375F.

Beat egg whites and sweetener in stand mixer until stiff peaks form.

While that's beating, mix together almond flour, unsweetened coconut, coconut oil, and vanilla in a medium sized bowl.

Once egg whites are stiff, fold gently into almond flour mixture.

Drop by spoonfuls onto prepared baking sheet.  Bake about 10-15 minutes (see notes) or until tops are golden brown.

NOTES:  I make mine a little on the small side to get more so I bake them about 10 minutes.  You can make them larger and bake them a little longer.


What are you eating today?  Whatever it is, Keep it Clean!!